Sun-Dried Tomato Mediterranean Pizza

Preheat the oven to 475ºF. Lightly ﬂour a pizza pan.
Stretch the pizza dough thin, to 10-12 inches. Place on the pizza pan.
Spread the sun-dried tomato pesto evenly over the dough. Top with the rest of the ingredients, in the order above.
Bake for 15 to 20 minutes, or desired doneness.

Banner Image:

Mooney-Med-Pizza-750.jpg

Grain:

Wheat [1]

Ingredients:

1 (7-8-inch) whole grain pizza dough

1 (6.5-ounce) jar sun dried tomato pesto

¾ cup shredded mozzarella

1 cup diced, cooked chicken breast

½ medium red onion, thinly sliced

½ cup well-drained artichoke hearts

½ cup well-drained and sliced pitted black olives

½ cup diced bell pepper (any color)

Active time:

10 minutes

Yield:

6 servings

Nutrition:

Calories: 470, Total Fat: 27g, Saturated Fat: 5g, Sodium: 560mg, Carbohydrate: 39g, Fiber: 1g, Protein: 19g

Author:

Recipe and photo courtesy of Mooney Farms [2].

Diet:

Mediterranean Diet

Recipe tags:

Quick & Easy Affordable

Course:

Main dishes

Rating:

Description:

Whole grain pizza crust is available in the refrigerated or frozen section of the grocery store. It’s perfect for a quick weeknight dinner. This recipe uses sun-dried tomato pesto instead of classic tomato sauce to add an extra bite.